5.25.2006

Peanut Butter Cupcakes

pbcupcakes

It was two of my friend's birthdays this past Tuesday so I decided to make them some cupcakes. This peanut butter one topped with chocolate icing and chopped peanuts sounded delicious. The one above looks like it needs a good spoonful more of the chocolate icing.

The cupcake pan liners I bought from Surfas are kinda weird though. They don't fit in perfectly into the pan and the accordian-like walls squish in although the bottom circle fits perfectly. So some of the cupcakes came out funny shaped and some of them more regular. But still delicious!

Peanut Butter Cupcakes
Gourmet Magazine

Cupcakes:
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1/2 cup smooth peanut butter
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
2/3 cup whole milk
Icing:
2/3 cup heavy cream
8 ounces milk chocolate, finely chopped
2/3 cup chopped peanuts
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups and paper liners

To make the cupcakes: Preheat oven to 350 degrees F.
Whisk together flour, baking powder, and salt in a bowl.
Beat together peanut butter, butter, and brown sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add egg and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture, then mix until just combined.
Divide batter among lined muffin cups (about two-thirds full) and bake in middle of oven until pale golden and a tester inserted in center of a cupcake comes out clean, 18 to 20 minutes. Turn cupcakes out onto a rack and cool completely.

To make the Icing while cupcakes cool: Bring cream to a boil in a small saucepan, then pour over chocolate in a small bowl. Let stand 1 minute, then whisk until smooth.
To thicken icing to spreading consistency quickly, spread it on a metal baking sheet and chill until thick and glossy, about 5 minutes. Scrape icing back into bowl and stir until smooth. Spread icing on cupcakes and sprinkle with peanuts.

Cooks' notes:
• If you aren't pressed for time, chill icing in bowl, uncovered, stirring occasionally, 20 to 30 minutes before spreading on cupcakes.
• Iced cupcakes keep, chilled in an airtight container, 3 days.

3 comments:

rick james said...

yoony!

sometimes i take for granted how skilled you are as a chef cause i'm having too much fun laughing my ass off over at Dur Scheisee...

well those cupcakes look pretty damn good... you got skillz miss bad ass chef!

yoony said...

thanks ron!

wow a compliment over a desserty baked good?! i must be reaching a milestone here.

think about how angry and ranty my life would be if i didn't cook. it would be dur scheisse all the way! haha. wwyd without food??

j said...

so so yummy, couldn't have asked for a better birthday treat. wish it was my birthday everyday if it meant getting goodies like these!